This satisfying Sweet Potato Quinoa Bowl recipe features roasted chickpeas, fresh arugula, avocado, and a creamy tahini dressing! It's so flavorful, filling, and healthy. Plus easy to customize! (Vegan, gluten-free, refined oil-free.)
This ultra-nourishing Sweet Potato Quinoa Bowl is amazingly delicious and so filling. I feel like it's everything my body needs in one easy bowl. There are so many colors, textures, flavors, nutrients, and lots of plant-based protein.
It features all the good stuff - fluffy quinoa, buttery sweet potato, smoky roasted chickpeas, fresh arugula, creamy avocado, and tomato. Then it's topped with a super simple tahini dressing. (Or you can swap in your dressing of choice!)
Plus it's a great family-friendly meal because everyone can add more or less of the ingredients they love. Just set everything out on the counter for a build-your-own-bowl assembly line! I truly hope you enjoy it as much as I do.
Ingredients for Sweet Potato Quinoa Bowl
For this recipe you'll need:
- Sweet potato: You'll need two or three large sweet potatoes for this recipe, or about 2.5 pounds. I like to cut them in half lengthwise and roast them face-down on parchment paper. They become so moist, buttery, and slightly caramelized this way. But cook them however you prefer! You can cube and roast them, or steam them until tender instead.
- White quinoa: I often simmer my quinoa in vegetable broth for more flavor but water works great too.
- Roasted chickpeas: We'll make a double batch of my favorite Smoky Roasted Chickpeas for these bowls. They're easy to make, and filled with warm, smoky flavor. (Plus add lots of protein and fiber to the dish!)
- Fresh baby arugula: This adds a nice peppery bite. But if you're not a fan of arugula, swap in your own favorite greens like baby spinach, kale, or mixed greens instead.
- Avocado
- Grape tomatoes: Or substitute cherry tomatoes, roma tomatoes, or other garden tomato. Or feel free to omit these altogether if you prefer.
- Tahini dressing: See below for the full recipe. You'll need just a few simple ingredients like tahini, lemon juice, maple syrup, and salt. This dressing works best with tahini that's smooth and runny. (Not the hardened tahini at the bottom of the jar.) This basic dressing is so creamy & delicious, but you can also expand it with garlic, Dijon mustard, black pepper, or anything else that sounds good!
- Balsamic vinegar: This is optional, but I like to top my bowl with a drizzle of tangy vinegar in addition to the tahini dressing.
Customizing
Other vegetables: Toss in other veggies like oven-roasted garlic, broccoli, cauliflower, Brussels sprouts, carrot, zucchini, summer squash, asparagus, sweet corn, red onion, green onion, etc. You can also add roasted red bell pepper or Kalamata olives.
Add vegan cheese: Top your bowl with dairy-free feta crumbles or other cheese of choice.
Make it spicy: Add a pinch of red pepper flakes to taste, or your favorite hot sauce. You could also stir in some chipotle to the tahini dressing for smoky spice.
Other grains: Instead of quinoa, try a wild rice blend, brown rice, white rice, or other grain. (You could also use other beans like black beans, pinto beans, white beans, or kidney beans.)
Add nuts or seeds: Before serving, sprinkle on sunflower seeds, pepitas, walnuts, slivered almonds, etc.
Serving
Dressing: I use the tahini sauce with a drizzle of balsamic vinegar on my bowl. (My daughter enjoys vegan ranch dressing instead.) Use whatever you like, or set out options so everyone can pick their favorite. You could also make this Miso Tahini Dressing!
Garnish: Before serving, top your bowl with fresh dill, parsley, cilantro, chives, or any other fresh herbs that sound good. Sprouts would also be tasty.
Storing
This recipe can be stored for later assembly as well. It's great for meal prep or leftovers, and has so much flavor!
Store each component in an airtight container in the fridge. I reheat the quinoa, chickpeas, and sweet potato together. Then add the tomato, avocado, and arugula. (I suggest cutting the avocado right before serving to keep it fresh.) The dressing keeps for about 5 days in the refrigerator and thickens as it sits.
For more inspiration, also browse all vegan main dish recipes or quinoa recipes.
Sweet Potato Quinoa Bowl (Vegan!)
Ingredients
- 2-3 large sweet potatoes*
- 2 batches Smoky Roasted Chickpeas
- 1 cup white quinoa
- 2 cups fresh baby arugula
- 1 large avocado
- 1 cup grape tomatoes
- 2-3 Tbsp. balsamic vinegar (optional, for drizzling)
For the tahini dressing:
- 1/4 cup tahini (smooth*)
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. pure maple syrup
- 2-3 Tbsp. cool water (more/less as needed)
- 1/4 tsp. salt
- Optional: minced garlic clove, 1/4 tsp. garlic powder, 1-2 tsp. Dijon mustard
Instructions
- Roast sweet potatoes: Preheat oven to 400°F (200°C). Line a baking pan with parchment paper (or Silpat). Carefully cut the sweet potato in half lengthwise. Then place them cut-side down on the parchment paper. Poke the top of each one a few times with a fork to let the steam escape. Place in oven and bake for about 45-50 minutes or until cooked through. (Baking time can vary based on your oven and sweet potato size.)
- Make the roasted chickpeas: Meanwhile, prepare a double batch of Smoky Roasted Chickpeas. (You'll use two 15-ounce cans of chickpeas.) Then place them in the oven with the sweet potatoes on a separate rack.
- Cook quinoa: Rinse quinoa well. In a small pot over medium-high heat, add quinoa with 1.5 cups water. (Or vegetable broth for more flavor.) Bring to a light boil. Then cover, reduce heat, and simmer for about 15 minutes or until liquid has absorbed.
- Make dressing: Whisk together all dressing ingredients for about 30 seconds or until completely smooth. Add more water to thin it out, or more tahini for thickness. Taste and adjust flavors if desired.
- Prepare veggies: Roughly chop or tear your arugula. Peel the avocado, then slice or dice it. Halve or quarter the tomatoes.
- Assemble your bowl: Spoon some of the quinoa, roasted chickpeas, and sweet potato in a bowl. Top with avocado, tomatoes, and arugula. Then drizzle with tahini dressing and a splash of balsamic vinegar if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Deb says
Super healthy and satisfying meal. We all loved this!
Kaitlin says
So great to hear you all enjoyed it, Deb! Thanks for the feedback.